About the Recipe
Chocolate on chocolate bliss – A buttery chocolate crust + velvety mousse = pure dessert magic.
No-bake filling – The mousse sets up beautifully without turning on the oven.
Elegant but easy – It looks fancy but is super simple to make with everyday ingredients.
Versatile for any occasion – Perfect for holidays, dinner parties, or a cozy night in.
Make-ahead friendly – Chill it in advance and let it shine when you’re ready to serve.
What You'll Love
Can I use a different type of chocolate? Yes! You can use dark or milk chocolate instead of semi-sweet, just keep in mind it will affect the sweetness and intensity of the mousse.
Can I make it ahead of time? Absolutely. This tart is best when chilled for at least 4 hours, so it’s a great make-ahead dessert. You can even prep it the day before.
Do I need a tart pan? A tart pan with a removable bottom makes for a beautiful presentation, but you can also use a pie plate or even a springform pan.
Can I make this gluten-free? Yes, just use gluten-free chocolate cookies for the crust and double-check your chocolate chips to ensure they’re gluten-free.
What toppings work best? Fresh berries, a dusting of cocoa or powdered sugar, chocolate curls, or even a dollop of whipped cream all pair beautifully.
How do I store leftovers? Keep it refrigerated in an airtight container. It will stay fresh for up to 3–4 days (if it lasts that long!).
Frequently asked Questions
Ingredints Explained
Chocolate cookie crumbs – These form the base and give you structure without needing pastry dough.
Semi-sweet chocolate – Provides depth without tipping into bitterness. Use something you enjoy eating.
Heavy cream – Essential for both the ganache-style base and the whipped mousse texture.
Powdered sugar – Dissolves easily into the whipped cream for a smooth finish.
Vanilla – Softens and rounds out the chocolate flavor.
Ingredients
Chocolate Crust:
180g chocolate cookie crumbs (about 1 ½ cups)
50g granulated sugar (about ¼ cup)
115g unsalted butter, melted (about ½ cup)
Chocolate Mousse Filling:
340g semi-sweet chocolate chips (about 2 cups)
360ml heavy cream (about 1 ½ cups)
30g powdered sugar (about ¼ cup)
1 tsp vanilla extract
For the Topping:
Fresh berries (strawberries, raspberries, or blueberries), for garnish
Powdered sugar, for dusting (optional)
Preparation
This rich and indulgent chocolate mousse tart with a crunchy chocolate crust and fresh berries on top is sure to be a crowd-pleaser at any special occasion or dessert table.
For the Chocolate Crust:
Preheat your oven to 350°F (175°C).
In a food processor, pulse the chocolate cookie crumbs and granulated sugar until finely ground. Transfer the crumbs to a mixing bowl and stir in the melted butter until the mixture resembles wet sand.
Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
Bake the crust in the preheated oven for 10 minutes.
Remove and let it cool completely.
For the Chocolate Mousse Filling:
In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring between each interval until smooth. (Alternatively, you can melt the chocolate using a double boiler).
In a separate saucepan, heat 1/2 cup of heavy cream over low heat until it's hot but not boiling. Remove it from the heat.
Pour the hot cream over the melted chocolate and whisk until smooth and well combined. Allow this mixture to cool to room temperature.
In a separate mixing bowl, whip the remaining 1 cup of heavy cream until it starts to thicken. Gradually add the powdered sugar and vanilla extract while continuing to whip until stiff peaks form.
Gently fold the whipped cream into the cooled chocolate mixture until well incorporated. Be careful not to deflate the whipped cream; fold gently.
Assembling the Chocolate Mousse Tart:
Pour the chocolate mousse filling into the cooled chocolate crust, spreading it evenly.
Refrigerate the tart for at least 2-3 hours, or until the mousse is set.
Before serving, garnish the tart with fresh berries of your choice.
Optionally, dust the top of the tart with powdered sugar for an extra touch of sweetness.
Slice and serve your delicious homemade Chocolate Mousse Tart.
Enjoy!
Recipe Card
Chef's Notes
Let the chocolate mixture cool fully before folding in the whipped cream — warm chocolate will deflate the mousse
Use good-quality chocolate since it’s the main flavor here
Fold gently and slowly; you’re preserving air, not mixing batter
Chill longer than you think you need — overnight gives the best texture and cleanest cuts
Wipe your knife between slices for bakery-style results
Storage Tips
Store the chocolate mousse tart covered in the fridge for up to 4 days
It actually improves after a few hours as the mousse sets fully
Ideal for making the day before serving
I don’t recommend freezing — the mousse texture is best fresh